Fried Rice with Shallots

By kimvess

Ingredients

• 3 tablespoons peanut oil, plus more for frying
• 3 shallots, thinly sliced (3/4 cup)
• 1/4 teaspoon ground turmeric
• 4 1/2 cups cold cooked jasmine rice (see Note)
• Salt
• 1 cup frozen petite peas, thawed
• Lime wedges, for serving

Details

Servings 4
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

In a small skillet, heat 1/4 inch of peanut oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.

In a wok or large skillet, heat the 3 tablespoons of oil until shimmering. Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute. Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and season with salt. Transfer the rice to a bowl and serve with lime wedges.


NOTES If you don’t have leftover rice on hand, you’ll need to cook 1 1/2 cups of rice.